Famous ethnic dishes in Ha Giang

Ha Giang cuisine is loved by tourists and most of them are traditional dishes of highland ethnic groups. One of the names that is always mentioned first in the list of famous dishes of this land is Men men. Dishes made from local corn kernels are the daily food of the Mong people. After each harvest season, the corn is dried by the indigenous people on the porches or attic of the kitchen, waiting for it to be dry before it is used to make men men. And along with porridge porridge, men men are two dishes of Ha Giang that are mentioned by the Vietnam Record-setting Council (2020-2021) in the 100 Vietnamese specialties.

One of the first names of this land that is always mentioned is men men , which is made from local corn kernels and is the daily food of the Mong people. After each harvest season, the corn is dried by the indigenous people on the porches or attic of the kitchen, waiting for it to be dry before it is used to make men men. And along with au tau porridge, men men are two dishes of Ha Giang that are listed by the Council for setting a Vietnamese record (2020-2021), mentioned in the 100 Vietnamese specialties. Always accompanies men men is the lord ‘s pipe (tau dau – sour pipe). It’s a white tofu soup cooked with sweet and fresh mustard greens. People often add this soup to men men to eat.

Unlike Western sweet sausage , kitchen sausage has a salty taste and is often stir-fried with chili, ginger and local spices. People often eat it with hot rice and this is also a dish. This dish is made from pork, but it is a type of pig with small armpits, firm meat, very delicious. The type of meat used to make sausages is half-lean, half-fat, peeled and then minced and marinated with spices, white wine, ginger juice… People often bring pieces of sausage to the kitchen upstairs to dry, and the dish smell of kitchen smoke, faintly taste of wine and aromatic spices. The price of each pound of sausage is about 400,000 VND

Along with sausages, kitchen buffalo meat are dishes that are often bought by tourists everywhere as gifts when visiting the border area. The dish can be fried, fried to eat with rice or as a snack. The price of each kilogram of buffalo and beef meat is from 600,000 VND.

Along with sausages, beef and buffalo meat in the kitchen are dishes that are often bought as gifts by tourists everywhere when visiting Ha Giang. The dish can be fried, fried to eat with rice or as a snack. The price of each kg of buffalo and beef meat is from 600,000 VND.

The pork belly is seasoned with salt, cardamom, ginger, mac Khen… and white wine. The pieces of meat are brought with salt about 2-3 knuckles, 20-30 cm long, left overnight to infuse the spices, then skewered on sticks and hung on the kitchen floor. Every time people cook, the stove turns red and the heat of the fire, spices, and meat gradually cooks. The pork pieces gradually turn red, while the fat is clear. This is also one of the very popular dishes, loved and chosen by many diners.

A legend about Thang Co, often passed down by diners, is that the dish includes everything from the intestines, liver, and lungs of the horse that does not need to be washed or cleaned. Such a strange smell. In fact, this is the smell of the mainland, grilled lemon leaves, doi seeds, lemongrass ... Thang Co must cook on a coal-fired stove. The cook pours the sliced horse meat into a large pan, without adding any oil, but letting the fat from the horse meat melt to fry itself. When turning the meat, pour the water into the pan and keep simmering for hours on high heat until the meat is tender, occasionally open the lid, skim off the fat to make the water clear, not cloudy.

A “legend” about Thang Co that is often passed down by diners is that the dish includes everything from the horse’s internal organs such as intestines, liver, lungs… without washing or cleaning, it is poured into the pot to cook, so the new food has a strange smell. In fact, this is the smell of the land, grilled lemon leaves, doi seeds, lemongrass … Thang co must cook on a charcoal stove with fire. The cook pours the chopped pieces of horse meat into a large pan, without adding any oil, but letting the fat from the horse meat melt and fry itself. When the meat is browned, pour the water into the pan and keep simmering for hours on high heat until the meat is tender, occasionally open the lid, skim off the fat to make the water clear, not cloudy.

Deep-fried fish with guise leaves is a dish you will often see when traveling here. Fish is usually a small fish, deep-fried or fried with bay leaves, dipped with chili sauce mixed with lemon and garlic.

Deep-fried fish with guise leaves is a dish you will often see when coming to Ha Giang. Fish is usually a small fish, deep-fried or fried with guise leaves, dipped with chili sauce mixed with lemon and garlic.

Steamed banana flower with leaves is the next dish that Ha Giang people often entertain long-distance tourists. The dish consists of finely chopped banana flowers, mixed with minced pork, chopped wood ear and seasoned with spices, then wrapped in mango leaves grown in the forest and steamed. This is also a dish that often appears in people’s parties.

Chung hump cake has a beautiful small size, diners can hold it in the palm of their hand. The cake has a long shape, slightly raised in the middle and is full. The shape of this banh chung is said to be modeled after the shape of a woman wearing a basket on her back and bending down to pick rice and corn in the fields.

Bamboo shoots are also a specialty that many people love. In addition to fresh bamboo shoots, visitors can also buy dried bamboo shoots as gifts, costing about 280,000 VND per kilogram. Dried goods to buy as gifts also have wild shiitake mushrooms costing 280,000 VND per kg or herbal teas.

In addition, diners can also enjoy naturally raised chicken, crispy aromatic meat or grilled pork skewers, boiled green mustard greens, soft tops and fragrant white rice grown on upland fields. Photo: Phuong Anh

And diners can also enjoy naturally raised chicken, crispy aromatic meat or grilled pork skewers, boiled green cabbage , tops and fragrant white rice grown on upland fields. Follow vnexpress